Paprika Chicken + Chickpea Salad... GF, DF

A really simple but SUPER tasty chicken recipe… I see a lot of people struggling to cook meat, which often leaves them living off of canned fish (been there myself!). I promise, it’s not that scary. My fave way to have chicken is to roast the entire thing, but if not, I’ll always go for the thigh or the maryland cut (the thigh and the leg attached).

A lot of people just gravitate towards the breast as that’s what’s familiar, and for some dumb reason people are afraid of the whole bird, the thighs, or any other cut - this attitude I have to say really arks me… If you are going to eat chicken (or animal products in general) you need to know that it was once a living animal and not be afraid to be reminded of it when you see bones, wings, skin etc. This is where I see a massive disconnect in where our food comes from and I find it really sad.

On another note… the chicken breast is really hard to cook well as it dries out really easily... So if you aren’t an experienced cook, even more of a reason to go for other more juicier cuts of the chicken. Anyway give this chicken a go it is SO tasty.

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INGREDIENTS

500g chicken thigh… not breast

1 tbsp smoked paprika

2 garlic cloves, crushed

Juice of 1 lime

1 tbsp olive oil

1 tsp sea salt

1 cup chickpeas, rinsed and drained (optional)

Salad

1 bunch kale, roughly torn

1 cucumber, chopped

Fresh chilli, chopped

Tahini Dressing

2 tbsp tahini

Juice of 1 medium lemon

1 tsp sea salt

2 tbsp warm water

2 tbsp olive oil

METHOD

  1. Preheat the oven to 180C.

  2. In a bowl, combine the chicken with the paprika, garlic, lime juice, olive oil and salt.

  3. Heat a medium pan to a high heat and sear the chicken thighs on each side, pouring the leftover marinade into the pan. Transfer to an oven safe dish and continue cooking in the oven for 20 minutes or until cooked.

  4. Remove from the oven and shred roughly using two forks. Pour the chickpeas into the dish and toss chicken and chickpeas together to coat in the juices.

  5. To make the tahini dressing, combine all ingredients in a small bowl and whisk together until smooth.

  6. To assemble the salad, place the roughly torn kale in a large bowl and pour over dressing. Using hands or tongs, massage the dressing into the kale until it breaks down and is coated in dressing. Toss in cucumber. Top with the chicken mixture and any extra dressing. Top with fresh chilli and enjoy!

To make this keto friendly simply leave out the chickpeas.